Make It

USE pulsing action to process flour, butter and half the cream cheese in food processor until mixture is blended and starts to pull away from side of container. Shape into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.

I found the crust not done in the middle. It looked just like the picture but, not a big hit at my brunch.

jiggze

posted:

2/13/2007

It was very easy to make and my family
loved it.

chasenit

posted:

1/18/2007

AAAAmazing!

annajoyjenna

posted:

12/5/2006

this recipe is a reminder of me mom apple tart plus her wonderful pies. the first taste has mouth appeal - very good. I am not a crust maker - to much work. my question is: how would this tart turn out if I use pre-made refrig. pie crust sheets. Love the recipe magazine. Merry Christmas to all of you.
<<< Response from Kraft Kitchens Expert, Maggie ~ Pie crust sheets are a great sub for this. >>>

blarchiero

posted:

11/30/2006

Made this one on Halloween. Family loved it, and it was pretty easy.

babymains

posted:

11/24/2006

This recipe is overrated. The dough is hard to form, the taste is only so- so at best. I wish I had made an apple pie instead.

smobleysr

posted:

11/22/2006

Had a little trouble getting the crust right but I used low fat cream cheese which may have made the difference. Also, all I had was Jello Lemon Pie Filling which may have changed it somewhat.
I added fresh ground nutmeg.
Tart was a big hit with everyone. This will become a regular for us.

chefgloria1030

posted:

11/14/2006

I weighed 1 lb of apples which in my case was two apples. This fit perfectly when the slices are almost standing up beside each other as shown to fit in the space. Unless the apples have a tender skin when raw I suggest peeling like I did. Also instead of a "ball" - form the dough into a “rectangle” - squaring the corners before chilling this way it will easily roll out to the needed size. I actually had some left and trimmed to the size needed. I used a non fat cream cheese to cut the fat down. I baked it on the parchment paper on a cookie sheet with only a small amount leaking on one corner and when cool the part that leaked peeled off nicely to eat. Moving the tart was a breeze. I definite will repeat this one.

roscoe5

posted:

11/11/2006

The recipe is flawed in several ways: it calls for 2 apples yet also calls for 1#. Those would be large McIntosh apples indeed! I used the weight as a measure since apple sizes can vary & ended up with far too many apple slices for the size of crust. The photo doesn't look like whoever prep'd this recipe "spread" the slices on top of the Jello-cream cheese mixture as the instructions say. Putting them on in rows makes more sense. I don't know what purpose leaving the skins on the apples serves except to simplify preparation. It doesn't enhance the texture of the tart.
Also, it's not easy to roll out the dough and end up with a rectangle.
Finally, be sure to pinch the corners to keep the juices from leaking out onto the baking sheet or you'll have a burned mess at 400 degrees.
Otherwise, the recipe tastes great and the pastry could stand alone being so rich. (note the fat content per serving, something not stated in the recipe I got in the calendar mailed to me)